Diwali is the time to feast on sweets, namkeen and snacks. Traditionally all sweets and savories are deep-fried,but health-conscious women like us want to eat and not to put on those extra bulges. This Diwali, I have tried some authentic snacks with modern technique. I am sure you would love to try all these traditional items.
- 1 cup rice flour, ½ cup buttermilk
- 1 tbsp sesame, ½ tbsp carom seeds
- ½ tbsp cumin seed powder
- 1 tbsp finely chopped coriander
- 1 tbsp hot oil
- Salt to taste
- Pinch of asafoetida
- Pinch of salt
Combine all the above ingredients in a large bowl, and knead the soft dough, add little water to make the dough soft. Put the mixture into chakli maker and make medium-sized round chaklis. Arrange these chaklis on to a greased baking tray.Bake the chaklis in a preheated oven at 180 degree c for 20 minutes. Check and rotate each chakli after 10 minutes.Remove from the oven. Enjoy oil free crispy Chakli!
Baked Mawa Gujia
- 500 gm Maida, ½ kg Mawa
- 3 tbsp Raisin, 5 almond (crushed)
- 3 tbsp cooking oil
- 2 cup sugar powder
- ½ cup desiccated coconut
- Pinch of salt
- 2 tbsp homemade malai or ghee.
- ½ cup Milk
Heat 3 tbsp oil and add it into maida, add pinch of salt and malai knead soft dough with milk, cover with a damp cloth for at least 30 minutes.Fry mawa in a deep-frying pan till it turns light brown color. Turn off the flame. add desiccated coconut, sugar powder, almond, cardamom powder and raisins into mawa and mix well.Transfer it into the plate and allow cooling down for 15 minutes. divide the kneaded dough into small 25 equal balls.Roll out the ball into a small and thick chapati.
Fill half the chapati with mawa filling and seal the round twisting edges inward or put it on mould and press lightly, close the mould and press firmly. Open mould and remove extra dough. Or you can use Gujia cutter which is easily available in the market. Place the Gujias on a greased baking tray. Brush the Gujia’s with a little ghee and bake at 160 degree C for 25 minutes in preheat oven.
- ½ kg thin poha, 1 cup peanuts
- ½ cup cashew nuts, ½ cup roasted chana dal
- ½ cup raisins, ½ cup thin slices of dry coconut
- ¼ cup sesame, 5 green chilies vertical slices, ¼ cup curry leaves
- 2 tbsp cumin seeds powder, 4 tbsp sugar powder, Salt to taste
- 1 tbsp turmeric, 1 tbsp amchur powder
- ½ tbsp asafoetida or garlic paste
- 1 cup oil
- Mustard and cumin seeds 1 tbsp each
Dry roast the poha in a large pan for 5 minute, keep stirring continuously otherwise poha will shrink. Heat the pan on high flame. Add oil in a large vessel, once oil is hot turn gas on medium flame and adds cumin-mustard seeds, let the mustard seeds splutter, add green chilies, peanuts and cashew nuts fry it for 2 minutes until cashew nuts become golden brown. Add chana dal, curry leaves, garlic paste, dry coconut slices and sesame stirs the mixture for another 1 minute coconut slices starts turning golden brown. Now turn off the flame and add turmeric and salt. It will burn if the flame is on stir well. Pour this mixture on roasted poha. Mix well with hands. Lastly sprinkle cumin powder, amchur powder, sugar powder and raisins. Mix thoroughly until masala and poha mixes well. Keep it open till it cools down,store it in airtight container.
Note – To make crispy chivda, sun dry poha for at least 2 hours.
Bhakti D MBA in HR and Finance who found her love and passion in cooking and writing. She enjoys experimenting new recipes as much as enjoy playing with her son, she also brings her expertise as a parent and a qualified professional to WSL